Answer by: Becky Sue Epstein
It would be helpful if you could provide more specifics such as:
What are the ages and interests of the attendees?
How many attendees?
What is the occasion?
About the Expert:Becky Sue Epstein is an experienced lifestyle writer and editor, concentrating on wine and spirits. For the past twenty years she has provided food, wine and spirits coverage for local, regional, and national publications including Art & Antiques, Food & Wine, Luxury Golf & Travel, Wine Spectator and Yankee Magazine.
She began her career as a restaurant reviewer for The Los Angeles Times while working in film and television during the 1980s and early 1990s. Having spent several years living abroad, Epstein also writes about travel and entertaining; she is considered a dessert wine expert as well.
Currently based in New England, Epstein holds the position of Senior Editor, Wine & Spirits for the national lifestyle publication Intermezzo Magazine. She is a contributor to Sante Magazine, Beverage Business and other trade and consumer publications. Visit Becky Sue Epstein's website: Becky Sue Epstein
Answer by: Roger C. Bohmrich, MW
To try to give you useful advice in answer to your question, I would need to know how much you want to spend in total, and how many wines you want to offer. I would not recommend mixing wine and beer in a true tasting; it would be better to have separate tastings of each beverage.
To get you started, a basic tasting format might include three dry whites and three reds, each from a different grape variety. Or, you could offer eight wines made up of pairs of the same grape. For example, a Sauvignon Blanc from New Zealand and the Loire Valley in France, Chardonnay from California and Australia, and Pinot Noir from Oregon and Burgundy. This type of tasting, with enough wine for 12 two-ounce pours, could cost as little as $100 to $125 - or more depending on the wines.
If you want to focus on the wine and not alter your palate, avoid food and especially cheese, which overpowers most wines and coats the tongue (despite the conventional wisdom). Serve plain crackers or bread and water, and prepare a tasting sheet with wines numbered in order, light and dry to full and oaky. Or, if you just want to have fun, feel free to break all the so-called rules!
About the Expert:Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions. Visit Roger C. Bohmrich, MW's website: MILLESIMA USA LLC
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